I've made friends with my local (ostensibly. The things you find out over a long conversation) paddock-to-plate wholesale butcher.
Tomorrow I'm picking up 10 cheeks, 3 bellies, 2 kilo of thick back fat slabs for lardo and 2 kilo of skin for chicarron.
Today is boudin blanc, chorizo and buffalo chicken sausages. I'm trying to fill in time until I get food licensed for Hector. Love winter